Aioli

Yesterday, news that pastry chef and Dinner With the Band host Sam Mason is opening a mayonnaise shop spread faster than a dollop of Hellmann's on white bread.

The chef's shop, Empire Mayonnaise Co., will open in Prospect Heights in Brooklyn this November, and it will be dedicated solely to high-end aioli and mayonnaise. He plans to serve roughly 40 different types of the condiment, ranging from coffee to foie gras and mushroom.

Specialization in a singular craft is something that's flourished these days; we've seen stores that sell everything from just pickles to just hot sauce. What is newly fascinating here is seeing such a big name focus on such a specific condiment — although given mayo's ability to make burgers, fries, salads, and sandwiches transcendent, it sort of does make sense. Tell me your thoughts: does mayonnaise have the potential to be the next big food trend?

Source: Flickr User jules:stonesoup

The Kentucky Derby, the most talked about horse race of the year, is this Saturday. I like to use it as an excuse to gather friends for a little party. The race starts at 6 p.m. on the East coast and 3 p.m. on the West coast. The ideal time to throw a party is before the race; have guests come at 4 p.m. (East coast) or 1 p.m. (West coast) and serve a spread of upscale Southern-inspired appetizers. Blackened shrimp with roasted garlic aioli will have your guests licking their fingers and hungry for more. Deviled eggs go glam with the addition of tangy goat cheese and chunky chutney.

Crunchy fried green tomatoes add an element of necessary fried goodness to the menu. Mini grilled cheese and ham sandwiches are a crowd-pleasing classic. If you're hosting a Kentucky Derby shindig, I highly recommend you check out these recipes after the break.

• Has bacon mania run its course? — The Feedbag
• Kelly Choi's twittering is out of control — it might be time for a twittervention. — Eater
• The pastes of Provence: learn the difference between tapenade, pistou, and aioli. — Serious Eats
• Grub Street, New York Magazine's food blog, has gone national. — Grub Street
• Celebrate Bastille Day by making a French 75. — Gourmet
• Can you really seal the juices into meat? — Chow
• A traumatizing behind-the-scenes look at imitation crab manufacturing. — Eat Me Daily

Since your guests are anticipating an array of grilled and classic appetizers that scream Fourth of July, this weekend, why not do something different? Surprise them with a platter of mini crab cakes! They're a luxurious appetizer and all-American favorite.

While I've never met a crab cake I didn't like, when I make them at home, I prefer to use a traditional Maryland-style recipe. My grandfather was born in Baltimore and his cakes are always wildly delicious, but insanely simple. Stirring in too many seasonings takes away from the pure flavor of the crab. Garnished with a dollop of garlicky aioli, these cakes are light and satisfying, and pair with everything from a glass of wine to an icy beer.

They're exceptional with fresh crab; however, if you don't have access to it, Costco sells a stellar can of crabmeat. Get the recipe.